Spring Pea and Ricotta Pasta

Name: Spring Pea and Ricotta Pasta
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 cup ricotta; 1 cup frozen peas, blanched; 2 handfuls spinach, about 1 cup packed; 1 Tbsp lemon zest, plus more for garnish; Juice of half lemon; 2 Tbsp shredded pecorino or Parmesan, plus more for garnish; 1/4-1/2 tsp red pepper flakes (adjust according to preferred spice level); Salt and pepper to taste; 8 oz rigatoni; 4 slices prosciutto

6 steps

Prep:10minCook:16min

Updated at: Thu, 17 Aug 2023 04:47:14 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories378.9 kcal (19%)

Total Fat10.3 g (15%)

Carbs52.6 g (20%)

Sugars3.4 g (4%)

Protein19.1 g (38%)

Sodium666.6 mg (33%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupricotta

1 cupfrozen peas

blanched

1 cupspinach

1 Tbsplemon zest

plus more for garnish

0.5juice of lemon

2 Tbsppecorino

shredded, or Parmesan, plus more for garnish

¼ tspred pepper flakes

adjust according to preferred spice level

8 ozrigatoni

Instructions

Step 1

Preheat oven to 400 degrees. Line a baking sheet with foil.

Step 2

-In a food processor or blender, add ricotta, peas, spinach, lemon zest and juice, pecorino and red pepper flakes. Process until smooth. Check for seasoning then add salt and pepper to taste. Add to a large skillet and set aside.

Step 3

-Bake prosciutto until crispy, about 8 minutes. Let cool a bit then crumble into a small bowl.

Step 4

-Cook rigatoni according to package, making sure to reserve the pasta water at the end.

Step 5

-Gently heat the ricotta and pea mixture while the pasta is cooking. Once Al dente, add pasta directly into mixture and toss to combine. Add 1/4-1/2 cup pasta water and simmer for a couple of minutes on low heat.

Step 6

-Add to 4 shallow bowls and top with lemon zest, pecorino and crispy prosciutto.